Tempura. That delicious bite-sized deep fried goodness…Not quite.
Tempura, like every other food, is elevated to another level in Japan. The very best vegetables and seafood, coated in an ethereally light batter, fried individually in premium oil that’s pricier than the ingredients themselves at Tempura restaurants outside of Japan.
While you’re likely to find sushiyas, kaiseki and even tonkatsu restaurants internationally, restaurants devoted to only Tempura are rare – a true Tempura omakase can only be found in Japan. Not including at least one Tempura omakase on your trip to Japan would be irresponsible for any foodie.
Here is the best Tempura in Tokyo and Japan as well as a guide on how to choose the best Tempura restaurant for you.
For more personalised advice, customised food itineraries and to unlock your best culinary adventure, please contact me.
Table of Contents
How to choose your Best Tempura Restaurant
The Best Tempura Restaurant in Tokyo and Japan
Naruse (てんぷら 成生) – The Vegetable Tempura
Takiya (たきや) – The Creative Tempura
Niitome (にい留) – The Technical Tempura
Kusunoki (くすのき) – The Luxury Tempura
Fukamachi (てんぷら 深町) – The Rice Tempura
Motoyoshi (天ぷら 元吉) – The Crisp Tempura
Takeuchi (天ぷら たけうち) – The “Bit of Everything” Tempura
Kyoboshi (天ぷら 京星) – The Kyoto-style Tempura
How to choose your Best Tempura Restaurant
Best Tempura in Tokyo and Japan Decision Helper
This Tempura Decision Helper is an extremely simplified summary of the high end Tempura scene in Japan, but is still a useful guide to help you choose the best Tempura restaurant for you and your own preferences. For more detail on each of the Tempura restaurants, see the table below.
Tempura Summary Table
Best Tempura in Tokyo and Japan Detail
A Tempura Primer
Tempura is possibly the most misunderstood high-end Japanese cuisine. Why would one spend over ￥10,000 (and sometimes, many multiples of that) on deep fried food?
Outside Japan, we think of deep fried food as the lowest food denominator. Any greasy teenager can cook it, and we’re taught that deep fried things are not as fresh – after all, anything deep fried tastes delicious, so why bother with high quality ingredients.
Misconception #1 – Great Tempura is all about a good batter
One of the most misunderstood things about Tempura is that it is all about the batter and making sure it is light and crisp. While a light batter certainly is key to the best Tempura, the batter is just a means to an end. Tempura is actually all about the absolute best way to cook an ingredient and let that singular ingredient shine.
Tempura is actually an ingredient-driven cuisine. The reason Tempura exists is to answer the question – “how can I draw out the natural flavour of an ingredient and make it taste the best it can”. Using the high heat of oil, Tempura is the quickest way to cook any ingredient, keeping as close to its natural state as possible.
Deep frying in batter also locks in an ingredient’s natural flavour, more so than other cooking methods such as blanching, frying and roasting.
Misconception #2 – Tempura is just a deep fried food
Though this is technically true, Tempura Shokunin Chefs actually view Tempura as steamed food. While the batter is being deep fried, it forms a protective barrier for the ingredient, essentially forcing the ingredient to steam. The batter also ensures that the juices of the ingredients stay within the batter, accentuating its natural flavour.
All this attention to detail results in Tempura being elevated to the highest form of deep fried food. Tempura omakases are where I have had the best vegetables of my life – I never thought I would have so many revelations about plain vegetables.
The Best Tempura Restaurant in Tokyo and Japan
Naruse (てんぷら 成生) – The Vegetable Tempura
My personal favourite tempura restaurant and a favourite of many chefs, Naruse is the hardest tempura restaurant to book. Based in Shizuoka, Naruse access to both land and sea with vegetables from the fertile lands at the base of Mount Fuji and seafood from Suraga Bay, one of Japan’s most thriving fishing areas.
This means that you will get unique seafood Tempura that you won’t find elsewhere. The vegetables, however, are where Naruse really shines. Any good Tempura restaurant would only start prepping the vegetables at the beginning of the meal but Chef Shimura takes it even further by timing even the deliveries of produce or harvesting the ingredients just in time for each seating (some of which are harvested by the Naruse staff themselves).
While the seafood tempura at Naruse is great and I love seafood, this is the first time I prefer vegetables – I’ve never had more delicious vegetables in my life.
Read my full Tempura Naruse Review.
November 2022
October 2019
Signature dishes
- Sweet Potato
- Baby Corn
- Onion
- Horse Mackerel (Aji)
Perfect for you
- Love vegetables
- Want to try unique produce that usually isn’t found elsewhere
Cons
- Shizuoka is relatively hard to get to
- Only local produce is used, so ingredients can be variable
If you enjoyed Naruse, you may also like –
- Takiya
- Niitome
Takiya (たきや) – The Creative Tempura
Takiya’s signature dishes are possibly the most instagrammed Tempura dishes in Japan. Creativity can sometimes be tacky and over the top but Tatsuaki Kasamoto-san executes extremely well, using it to elevate the overall Tempura experience.
While “creativity” may be the best word to describe the Tempura at Takiya, it does gross injustice to the other reasons and attributes that make Takiya my favourite overall Tempura in Japan.
A less exciting reason would be balance. Kasamoto-san trained in Kaiseki and general Washoku which is why his Tempura omakase is a more balanced meal; some other Tempura omakases can feel a bit same-y after a while (including the ones in this article). As part of that balance, he uses 100% safflower oil (instead of traditional heavier oils such as sesame) to ensure the meal stays light.
While Takiya isn’t technically the best Tempura (that belongs to Niitome), there are some Tempura dishes at Takiya that blow your mind and change your perception of what Tempura can be. Takiya is my favourite Tempura Restaurant for these reasons.
Signature dishes
- White Truffle Shirako
- Pork with Gruyere (pre-order required)
- Wagyu Chateaubriand wrapped in Shiso with Truffle Salt
- Hassun
Perfect for you
- If you find other Tempura meals too heavy
- Want to experience the boundaries of Tempura
- Enjoy Kaiseki
Cons
- Some of the traditional Tempura pieces are better at other places
- Some may still be hungry after the meal
If you enjoyed Takiya, you may also like –
- Naruse
Niitome (にい留) – The Technical Tempura
If Tempura perfection exists, it exists at Niitome. Super high quality ingredients that are cooked to perfection in a paradoxically thick but light and crispy batter. Niitome-san has amazing technique and skill.
He achieves Tempura perfection in a few ways –
- Flour is stored at -60 degrees for 2 days to make the flour extremely fine
- Batter is remade, from scratch, every 15 minutes (yes I timed, and no this is not common even among the other best Tempura restaurants)
- He tops up and alters the ratio of Taihaku and Taikou sesame oils depending on each ingredient
The only reason why Niitome isn’t my favourite tempura is the pacing of the meal. I love an extended intimate counter experience but at 4 hours, the meal was a bit too long. Eating this slowly and being drip-fed food just isn’t satisfying for me. All said and done though, the food that was drip-fed was undoubtedly the best pure Tempura in the world.
Signature dishes
- Prawn
- Scallop
- Anago
- Cutlassfish
- Hamaguri
Perfect for you
- Loves pure tempura
- Wants a Tempura masterclass, not just a meal
Cons
- The course is long (4 hours)
- It can feel a bit one-noted or palate fatigued by the end
If you enjoyed Niitome, you may also like –
- Naruse
- Kusunoki
Kusunoki (くすのき) – The Luxury Tempura
Kusunoki is known as The Luxury Tempura because it is the most expensive Tempura restaurant in all of Japan. Not just by a bit either – by a significant amount. You can, however, see why the meal costs over ¥60k. The ingredients are top-notch, the counter only sits 7 (not sure why Tabelog says 6), and no expense has been spared with interior and tableware.
But the question that is on everyone’s mind is – “Is it worth it?” Long story short, no. While the meal was really good, it’s not 1.5 times better than Takiya, nor 2 times better than Naruse.
Would I recommend going though? Yes. After all, if you know about Kusunoki you’re likely in pursuit of the best tempura & price is not an issue. It’s expensive but it’s not inconceivable that you may be served your perfect bite of tempura directly from Kusunoki-san’s hand. And that in and of itself is priceless.
Signature dishes
- Matsutake
- Maitake
- Keiji Salmon
- Taiza Crab
Perfect for you
- Prioritise a luxurious ambience and the performance of the chef
- Tempura is less oily, and as a result, less hot when served
- Kusunoki-san is known for a special “oil-cutting” technique & to prove this, he serves tempura directly from his hand (if there is residual oil, it would be too hot)
- Knowing the science of deep frying, this all sounds a bit hocus pocus (our perception of greasiness depends on many factors) but there’s no denying that the tempura’s exterior was cooler
- Kusunoki-san salts the tempura for you, so you don’t have to season (inconsistently) yourself
- I’ve always found it bizarre that sushiyas apply Nikiri (sushi sauce) for you yet Tempura places risk letting diners ruin their tempura by salting themselves. After all, every ingredient needs a different amount of salt
Cons
- Price is almost double other great Tempura restaurants
- Some miss dishes
If you enjoyed Kusunoki, you may also like –
- Takiya
- Niitome
Fukamachi (てんぷら 深町) – The Rice Tempura
Fukamachi is the first Tempura restaurant that many foodies visit (yours truly included), and as a result, the place where many Tempura revelations are first had and Tempura journeys first started.
This is likely because it has very good (though not great) Tempura, is relatively easy to reserve and has the best value Tempura lunch in Tokyo. In fact, it probably has the best Tempura to money and convenience ratio, and is my go-to place for a last minute or quick Tempura meal.
While the Tempura here is solid and reliable, the Tempura rices here really shine. So much so that I think Fukumachi’s Tendon is significantly better than all the other Tempura restaurants in this article, even more than the premium Tempura restaurants that cost much more.
Signature dishes
- Tendon/Tencha/Tenbara
- Uni with Shiso
Perfect for you
- Enjoy the rice bowl at the end of the meal the most
- Lunch (￥10,000) is possibly the best introduction to Tempura omakase in Japan
- Want a last minute Tempura meal as reservations are relatively easy
Cons
- Some Tempura pieces aren’t as spectacular as the heavy hitters (Niitome/Naruse)
If you enjoyed Fukamachi, you may also like –
- Motoyoshi
- Naruse
Motoyoshi (天ぷら 元吉) – The Crisp Tempura
Motoyoshi is one of the better Tempura restaurants in Tokyo that is relatively easy to book. Kazuhito Motoyoshi-san is known for his light and extremely crispy batter.
He grew up in a family of fishmongers which is why his Tempura omakase incorporates a lot of seafood (cooked and raw), giving birth to his signature Uni with Shiso Tempura and Ikura with Nori Tempura.
His vegetable Tempura is good but lacks the ingredient quality of some of the other Tempura restaurants higher up in this article.
Signature dishes
- Uni with Shiso
- Ikura with Nori
Perfect for you
- Batter is one of the thinnest and crispest
- Prefer traditional tempura rather than anything new and flashy
Cons
- Some Tempura pieces aren’t as spectacular as the heavy hitters (Niitome/Naruse)
- Rice course is relatively disappointing
If you enjoyed Motoyoshi, you may also like –
- Fukamachi
- Naruse
Takeuchi (天ぷら たけうち) – The “Bit of Everything” Tempura
Tempura Takeuchi is a super local place in Fukuoka. This restaurant is an interesting one, the chef is super talented but does literally everything himself. It’s a Tempura restaurant but he makes sushi, he grills, he smokes, he even fillets live anago with the accuracy that even Unagi restaurants would be proud of.
He is also likely hampered by location and budget. But despite this, his Tempura is already quite good though I can’t help but think that if he really focused on the Tempura, used his jack of all trades skills for a simpler set of entrees and had an assistant, he would have a Tempura omakase that would rival some of the best in Japan.
This place has so much potential. Time will tell how far it gets.
Signature dishes
- Unique Omakase w/ Tempura, Sushi & Grilled dishes
- Live Prawn
- Oyster
Perfect for you
- Want a mix of Tempura, Sushi & Grilled dishes
- Like neighbourhood local gems
- Visiting Fukuoka
Cons
- Lots of unfulfilled potential
- Some miss dishes, which is expected when Chef is trying to do too many things at once
If you enjoyed Takeuchi, you may also like –
- Niitome
- Naruse
Kyoboshi (天ぷら 京星) – The Kyoto-style Tempura
Kyoboshi is the most highly regarded Kansai-style (Kyoto) Tempura restaurant. Kyoboshi pioneered this style which focuses on the taste of a strongly flavoured oil and serving Tempura with salt and lemon only (no soy tentsuyu dipping sauce).
Toshinori Sakakibara-san’s technique and batter were good (which uniquely doesn’t use any egg), but the ingredients were not on the same level as the others higher on this list.
Note – If you want to try Kyoboshi’s Tempura style in Tokyo, you can do so at Nanachome Kyoboshi. The chef Shigeya Sakakibara-san is, I believe, Toshinori Sakakibara-san’s uncle. Batter and style are similar, but the ingredients are of higher quality. This is reflected in the price though; the Tempura omakase costs over three times more.
Signature dishes
- Prawn Toast
- Brandy Glazed Sweet Potato
Perfect for you
- Want to try Kyoto-style Tempura with produce that usually isn’t found elsewhere
- Prefer your Tempura with Salt and Lemon only
- Visiting Kyoto
Cons
- Ingredient quality falls short compared to the other Tempura restaurants in this list
- Getting served three of the same prawn is a little lazy
- No Soy Tentsuyu (Tempura dipping sauce)
If you enjoyed Kyoboshi, you may also like –
- Fukamachi
- Motoyoshi
Wishlist
- Mikasa (美かさ) – Pls halp
- Sonoji (日本橋 蕎ノ字) – Soon
- Masamitsu (南青山 まさみつ)
Let me know in the comments if you have any recommendations for Tempura restaurants that you want me to hit up!
Conclusion
So there we have it, the Best Tempura in Tokyo and Japan.
As you can see, Tempura is much more than just “deep fried food”. Tempura Shokunin Chefs deserve the same respect as sushi and kaiseki chefs. Excluding Tempura from your food itinerary would be denying yourself of a food revelation you can only get in Japan…and the most delicious vegetables you’ll ever have.
While I have my favourites, all the Tempura restaurants in this article are truly great and each offer something unique. Use the Tempura Decision Helper to find the best Tempura for you or better yet, visit them all and find your own favourite.
So fellow foodies, what’s your favourite Tempura restaurant in the world?
The Pursuit of Food Perfection 
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